Instant Pot Spicy Black Bean Soup Vegan Recipes

VEGAN BLACK BEAN SOUP

Steps:

• Soak the black beans if you haven't already while you prep ingredients and start cooking.
• Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
• Add tomato and mix in and cook for a minute.
• Add the drained beans and water/broth and mix really well to pick up any stuck bits.
• Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
• Pressure cook for another 10 mins if the beans are not done to preference.
• Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve.
• Store: Refrigerate up-to 4 days

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
• Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

EASY INSTANT POT VEGAN BLACK BEAN SOUP RECIPE

Steps:

• Prep and chop all the produce. Check the beans, for any small rocks or debris.
• Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
• Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
• Lock the lid into place and set the IP on PRESSURE COOK HIGH for 40 minutes.
• Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
• Stir the soup. If it seems very thick add another ½ - 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
• Serve warm, with your favorite soup toppings.